Caramel Apple Breakfast Bake is an easy to make breakfast or brunch dish filled with apples, cream, eggs, brown sugar and leftover rolls! perfect to make ahead or make and bake immediately. A Christmas and Easter brunch favorite!
Preheat oven to 375 degrees and place rack in middle of oven.
Add the torn up rolls (or other bread) to a greased 9x13 pan.
Whisk together eggs, half and half, vanilla, cinnamon, pepper, and sugar in a bowl. Or blend mixture together in a blender. Pour over the rolls (or bread) in the 9x13 pan.
Cover pan loosely with foil and bake for 30-40 minutes at 375 degrees. Prepare the apples and caramel sauce while baking.
After baking, remove pan from oven remove the foil from pan. Spoon the apples over the casserole. Drizzle 1/3 cup of the caramel syrup over the top of the apples and rolls.
Sprinkle with 3 tablespoons of raw sugar and a few pinches of coarse sea salt distributed evenly over whole dish (optional).
Place dish back into the oven and bake for another 10 minutes uncovered.
Serve immediately with remaining caramel syrup on side.
Place 2 tablespoons butter, 1/2 cup brown sugar and 1 tablespoon vanilla in a sauté pan over medium heat. Cook for a few minutes until bubbly. Add the thinly sliced apples and mix to coat the apples. Continue to cook, stirring about twice a minute, until the apples are caramelized, and the mixture starts to thicken and bubble, and the sugar is no longer grainy, about 5 minutes. Turn off heat and leave caramelized apples in pan.
Whisk 1/2 cup butter, 1 cup heavy cream, 1/2 cup brown sugar, spice and dash of salt on stove in a medium saucepan over medium high heat.
Cook until the mixture starts to boil. Then cook for two additional minutes, stirring to prevent scorching. Remove from heat and add 1/2 teaspoon baking soda. Whisk again. Set aside.